Chicken Bog Recipe
Our chicken bog recipe comes together in 40 minutes, and the end result is amazing. Use the simmering time to prepare your salad and juice, and you’ll have a wholesome meal for a crowd in less than an hour.
Servings: 4 servings
- 16 oz skinless boneless chicken breast
- 1/4 tsp salt divided
- 1/4 tsp black pepper
- 4 oz smoked sausage cut into chunks
- 1 tbsp olive oil divided
- 1 tsp garlic minced
- 4 oz onion chopped
- 6 oz carrots chopped
- 1 1/4 cups uncooked long-grain rice
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 3 1/4 cups unsalted chicken broth
- 1/2 tbsp lemon juice
- 1 tbsp parsley chopped
Rub the chicken breast with 1/8 tsp salt and black pepper.
While it’s marinating, heat a pot over medium heat and sear smoked sausages for 1 minute or until golden brown. Place into a bowl and set aside.
In the same pot, add 1/2 tbsp olive oil and sear the seasoned chicken breast for 10 minutes (5 for each side). Place it into the sausage bowl and allow it to cool.
Add the remaining olive oil into the pot and stir in garlic, onions, and carrots. Cook for 5 minutes (stir occasionally, refrain from stirring too much).
Add the uncooked long-grain rice (we’re using Jasmine) along with the remaining salt, chili powder, and paprika. Stir quickly to combine.
Add the chicken broth, place the lid on, and simmer over low heat for 15 minutes or until the rice absorbs all of the broth and becomes fluffy and moist. Set the timer and make your side dishes while it’s cooking.
Add the shredded chicken, sausages, and lemon juice and turn off the heat.
Scoop the rice into serving bowls and sprinkle with parsley. Serve.
Serving: 1serving | Calories: 505kcal | Carbohydrates: 55g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 502mg | Potassium: 834mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7335IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 4mg